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Spanish Cooking

Miguel Maestre

Miguel Maestre has been fortunate to work in some of Sydney's premier kitchens including Bather's Pavilion, Bel Mondo and Cru, before taking up the position at Minus 5 at Circular Quay. At 27 years of age, it was a big test, but the reviews and customer feedback proved it was worth the leap of faith. Miguel became, Head Chef of Tony Bilson's Number One Wine Bar in Sydney's Circular Quay. Working under his friend and mentor Manu Feildel, he impressed the Sydney food scene and then opened his first restaurant in Manly in January 2010, El Toro Loco (The Crazy Bull) where Miguel served wonderful Tapas food and amazing Paella in his own inimitable style.
In January this year, Miguel and Manu opened Aperitif in Sydney’s Potts Point where Miguel holds the reins as head chef and serves the wonderful tapas for which he is renowned with a little bit of French thrown in the mix.
Miguel has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus. In 2010, he was appointed consultant and creative chef of the Argyle’s Bazar by Miguel Maestre in the Rocks, Sydney.
Photography: Karen Watson Stylist: Kathy McKinnon

Spanish Cooking published by New Holland RRP $50.00

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King prawn in jamon with romesco coulisPrep time: 20 minutes. Cooking time: 5 minutes. Marinate: 2hrs
Soak skewers in water for at least two hours before using. Combine parsley, oil, chilli and garlic in a shallow bowl. Wrap body of each prawn with a slice of jamón iberico. Place prawns in parsley mixture and turn to coat. Cover and refrigerate for 2 hours to marinate.
To make romesco coulis, blend or process all ingredients until smooth.
Preheat a barbecue or chargrill on medium. Thread each prawn onto a small skewer. Cook for 2–3
minutes each side, until cooked through and orange around the heads and tails. Serve immediately with romesco coulis.Note: Piquillo peppers are available in jars from supermarkets.
The romesco coulis needs to be out of the fridge for at least an hour before eating to allow it to come to room temperature and be of liquid consistency. If you try to use it straight from the fridge the oil will be set on top.